Make-Ahead Turkey Potpie Recipe
Make-Ahead Turkey Potpie Recipe photo by Taste of Home

Make-Ahead Turkey Potpie Recipe

Publisher Photo
Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 cup diced peeled potato
  • 1/4 cup chopped celery
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 2 cups cubed cooked turkey
  • 1/2 cup frozen peas
  • 1 sheet refrigerated pie pastry

Nutritional Facts

1 potpie (prepared with reduced-sodium broth) equals 575 calories, 30 g fat (15 g saturated fat), 98 mg cholesterol, 837 mg sodium, 46 g carbohydrate, 2 g fiber, 28 g protein.

Directions

  1. In a large saucepan, saute the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; divide mixture among four ungreased 5-in. pie plates.
  2. Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-in. circle; place over filling. Trim, seal and flute edges; cut slits to vent.
  3. Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving.
  4. To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly. Yield: 4 servings.
Originally published as Turkey Potpies in Cooking for 2 Spring 2009, p43

Nutritional Facts

1 potpie (prepared with reduced-sodium broth) equals 575 calories, 30 g fat (15 g saturated fat), 98 mg cholesterol, 837 mg sodium, 46 g carbohydrate, 2 g fiber, 28 g protein.

Reviews for Make-Ahead Turkey Potpie

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 25, 2013

"This recipe is wonderful. It is one of the best turkey pot pie recipes I have tried. It's the only one I will use. It's simple to make. A great way to use leftover turkey or chicken. I have 4 small glass pie plates so I can't freeze any but my hubby and I eat two for dinner and then a couple of days later eat the other two. Try this recipe, you will love it. thanks for listing this recipe. I too did add a bit more stock and milk to make more liquid."

MY REVIEW
Reviewed Dec. 29, 2012

"Love this recipe, especially after Christmas dinner when I'm tired of turkey. Just cook, freeze and heat and serve. Delicious!!"

MY REVIEW
Reviewed Nov. 27, 2012

"Excellent & EASY recipe! Like others have stated, I would add a little bit more milk and chicken broth. I'll be making this substituting chicken and beef for the meat too."

MY REVIEW
Reviewed Nov. 26, 2012

"My kids and husband couldn't get enough. Between the three of them, they ate 2 whole pies! I barely got to taste it!! I will definitely make it again! :)"

MY REVIEW
Reviewed Nov. 26, 2012

"Made this according to the direction. Did not have 2% milk only skim. For topping I used a container of ten jr. Size biscuits. Prepared the dish in a le Creuset brassier and just put the biscuits on top. Baked at 400 degrees for 15 minutes. Turned out great. I do agree it needs more liquid I just added more chicken stock till the consistency looked right."

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